Andy Montoya
Pizza is a beloved dish worldwide, with roots deeply embedded in Italian culinary traditions. While there are many variations of pizza, a classic Italian cheese pizza typically consists of a simple combination of dough, tomato sauce, and cheese. The dough is often made with warm water, sugar, flour, olive oil, and salt, and is stretched into a round shape before baking. The tomato sauce can be made with raw tomatoes, garlic, olive oil, oregano, salt, and pepper, creating a bright and savoury flavour. As for the cheese, fresh mozzarella is the most common choice, made from cow's milk (Fior di Latte) or water buffalo milk (Mozzarella di Bufala). However, other cheeses such as Scamorza, Gorgonzola, Provolone, and Ricotta can also be used. The pizza is then baked until the crust is golden and the cheese is melted and bubbly.
Characteristics of a classic cheese Italian pizza:
| Characteristics | Values |
|---|---|
| Dough | Pizza dough |
| Crust | Crispy, thin, golden |
| Base | Olive oil |
| Cheese | Fresh mozzarella, fior di latte (made with cow's milk), mozzarella di bufala (water buffalo milk), parmesan, gorgonzola, provolone, scamorza, mascarpone, ricotta, asiago, taleggio |
| Sauce | Tomato sauce, raw, tangy, sweet and savoury |
| Toppings | Fresh herbs, basil, oregano, garlic, olive oil |
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What You'll Learn
Mozzarella is the quintessential Italian pizza cheese
Mozzarella's delicate flavour and soft, moist texture make it an ideal choice for Italian pizzas, where cheese plays a supporting role rather than taking centre stage as in American-style pizzas. In Italy, pizzas are often topped with fresh mozzarella, either Fior di Latte or Mozzarella di Bufala, which lend a creamy taste and a decadent, gooey layer to the dish.
While mozzarella is the most common cheese used on Italian pizzas, other varieties are also popular. For instance, a "quattro formaggi" pizza typically combines four cheeses, such as mozzarella, Gorgonzola, Parmesan or Pecorino Romano, and Fontina or provolone. Each of these cheeses brings its unique characteristics to the pizza, creating a blend of distinctive flavours and textures.
In addition to mozzarella, other Italian cheeses can be used to add variety to pizza toppings. Scamorza, a smoked and aged version of mozzarella, offers a robust flavour profile. Mascarpone, while not traditional, can add a silky, luxurious touch when used sparingly. Provolone, a semi-hard cheese from southern Italy, provides a sharp and tangy flavour for those who prefer a stronger cheese taste.
Mozzarella's versatility, mild flavour, and melting properties make it the quintessential cheese for Italian pizzas. Its ability to complement other ingredients without overpowering them ensures that the fresh, high-quality toppings and crust that define Italian pizza are showcased to perfection. Whether used alone or in combination with other cheeses, mozzarella is an essential component of the classic Italian pizza experience.
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Pizza dough is key
The dough is the canvas for the pizza artist, and the process of making it is a delicate one. It starts with warm water, between 90 and 100 degrees Fahrenheit. This is important because water that is too cold will slow down the rising time, and water that is too hot can kill the yeast. The yeast and a little sugar are sprinkled over the warm water and left to sit until bubbles form on the top. The sugar is added to feed the yeast and speed up fermentation.
Once the yeast has activated, the flour, olive oil, and salt are added. The dough is mixed until it comes together, and then it is kneaded and shaped into a round. This process is an art form in itself, and a well-kneaded dough will result in a crispy, airy crust. The dough is then left to rise at room temperature for 12 hours, or 24 to 48 hours if a cold fermentation is preferred.
The type of oven used also plays a crucial role in the cooking process. For a home oven, a baking steel or cast-iron pizza pan is recommended. The pan should be preheated in the oven for about 30 minutes before baking the pizza. If using an outdoor pizza oven, follow the manufacturer's instructions for preheating the oven and pizza stone.
The dough is then transferred to the preheated pan or stone, and the toppings are added. A classic Italian cheese pizza typically includes fresh mozzarella, either Fior di Latte (made with cow's milk) or Mozzarella di Bufala (made with water buffalo milk). However, other cheeses such as Scamorza, Gorgonzola, Provolone, and Mascarpone can also be used to add a unique twist.
The pizza is then baked until the crust is browned and the cheese is bubbling. The result is a delicious, classic Italian cheese pizza with a perfect crust, thanks to the carefully crafted and handled dough.
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Tomato sauce is a must
When it comes to creating the perfect tomato sauce for your classic Italian cheese pizza, simplicity is key. In fact, some of the earliest forms of pizza, like the famous Pizza Marinara, featured no cheese at all and instead showcased the delicious combination of tomato sauce, garlic, oregano, and olive oil. This simple yet flavourful sauce is a testament to the power of minimalism in pizza-making.
To craft your own mouth-watering tomato sauce, start with a raw sauce base. Muir Glen Organic Tomato Sauce is an excellent option, providing a bright, sweet-savory flavour that complements the other toppings perfectly. Enhance the sauce by grating in some garlic and adding a generous glug of olive oil. Stir in fresh oregano, salt, and pepper to taste, and you'll have a sauce that's both refreshing and savoury. This combination of ingredients will create a flavourful sauce that will be the star of your cheese pizza while also allowing the other toppings, like cheese, to shine.
While the classic Italian cheese pizza often features mozzarella as the star cheese, don't be afraid to experiment with other varieties. After all, regional pizza styles have their own unique cheeses. For example, Detroit-style pizza favours brick cheese, while Provel cheese is essential for a St. Louis-style pie. If you're feeling adventurous, try a blend of cheeses like mozzarella, Gorgonzola, Parmesan or Pecorino Romano, and Fontina or provolone for a "quattro formaggi" twist.
Remember, the key to a classic Italian cheese pizza is to let the sauce and cheese shine, with the crust providing the perfect foundation. So, don't overload your pizza with too many toppings that might overwhelm the delicate balance of flavours. Keep it simple, use the finest ingredients, and let each flavour speak for itself.
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Olive oil is used for the crust
Olive oil is an essential ingredient in the crust of a classic Italian cheese pizza. Not only does it add flavour, but it also plays a crucial role in achieving the perfect texture for the dough.
The dough for a classic Italian cheese pizza typically includes flour, water, yeast, sugar, salt, and of course, olive oil. The process begins by sprinkling yeast and sugar over warm water, creating the perfect environment for the yeast to activate and begin producing air bubbles. This step is key to the dough's success, as it ensures the gluten will stretch enough to create a thin and crispy crust. After the yeast has activated, the remaining dry ingredients, including the flour and salt, are incorporated. Finally, olive oil is added and mixed until the dough becomes sticky. This sticky texture is essential, as it indicates that the dough is ready to be kneaded and shaped.
The role of olive oil in the dough is twofold. Firstly, it acts as a flavour enhancer, complementing the other ingredients and adding a subtle fruity note to the overall taste of the pizza. Secondly, olive oil contributes to the dough's texture and consistency. By coating the dough in olive oil, the gluten strands become more elastic, making it easier to stretch and shape the dough into a thin, even crust. This step is crucial in achieving the desired crispiness of the classic Italian cheese pizza crust.
In addition to its use in the dough, olive oil can also be brushed on the crust before baking. This step not only adds a shiny, golden appearance to the crust but also provides an extra layer of flavour and texture. The olive oil helps to crisp up the exterior of the crust, creating a delightful contrast between the crispy crust and the airy, chewy texture of the interior. This technique ensures that each bite of the pizza delivers a satisfying combination of flavours and textures.
When selecting the olive oil for the crust, it is essential to choose a high-quality variety. Extra virgin olive oil, known for its robust flavour and aroma, is an ideal choice. Its fruity and slightly peppery notes can enhance the overall taste of the pizza. Additionally, extra virgin olive oil has a higher smoke point than other types of olive oil, making it suitable for withstanding the high temperatures of baking without burning.
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Fresh herbs like basil or oregano are added as a garnish
Basil is a popular herb that is known for its sweet and aromatic flavour. It is often used fresh, with its leaves sprinkled on top of the pizza. The herb pairs well with a variety of cheeses, including mozzarella, and enhances the overall taste of the pizza. Basil is also commonly used in combination with other herbs such as oregano, as their flavours complement each other.
Oregano is another herb that is frequently used on Italian cheese pizzas. It has a more robust and earthy flavour compared to basil. Fresh oregano leaves can be sprinkled on top of the pizza, or they can be added to the tomato sauce to infuse their flavour throughout the dish. Oregano is a key ingredient in Pizza Marinara, a classic Neapolitan pizza that does not include any cheese. The combination of tomato sauce, garlic, oregano, and olive oil creates a rich and savoury flavour profile.
In addition to basil and oregano, other fresh herbs can be used as a garnish on Italian cheese pizzas. For example, parsley can be sprinkled on top to add a fresh and slightly peppery flavour. Thyme is another option that brings a subtle lemony and herbal note to the pizza.
The use of fresh herbs as a garnish not only enhances the flavour of the pizza but also adds a pop of colour to the dish. The bright green colour of the herbs contrasts beautifully with the red of the tomato sauce and the white of the cheese, making the pizza visually appealing.
When choosing herbs to garnish an Italian cheese pizza, it is essential to consider the flavour profiles of the herbs and how they will complement the specific cheeses and other toppings used. The freshness and quality of the herbs are also important factors, as they can make a significant difference in the overall taste and presentation of the pizza.
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Frequently asked questions
A classic cheese Italian pizza typically has a thin and crispy crust, a tomato sauce base, and is topped with fresh mozzarella cheese. Other toppings may include basil, oregano, and olive oil.
Fresh mozzarella is the most common type of mozzarella used on Italian pizzas. It is known for its delicate flavour and creamy texture. This cheese is traditionally made from Italian water buffalo milk but is now also commonly made with cow's milk (Fior di Latte).
Yes, other Italian cheeses used on pizzas include Scamorza, Mascarpone, Provolone, Ricotta, Gorgonzola, Aged Asiago, and Taleggio. A "quattro formaggi" pizza typically combines four cheeses, such as mozzarella, Gorgonzola, a hard cheese like Parmesan or Pecorino Romano, and a melty cheese like Fontina or Provolone.
Authentic Italian pizzas are known for their simple, fresh ingredients. The dough is typically made with warm water, yeast, sugar, flour, olive oil, and salt. The crust is often brushed with olive oil and the pizza may be garnished with fresh herbs such as basil or oregano.
